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For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops- (Anglais) Broché – 17 décembre 2012

3.0 étoiles sur 5 2 commentaires client

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Book by Hieronymus Stan

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3.0 étoiles sur 5
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Par MCV le 3 janvier 2015
Format: Broché Achat vérifié
I'm disappointed about the book. There is a wealth of information about the culture of hops and their use at a professional level but nothing "practical" for the home brewer. It's the first book I bought in the series and I don't trust the others on water and yeast for that reason.
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Par Roland le 23 juin 2013
Format: Broché Achat vérifié
Ce bouquin est du même "cru" que "Yeast" : lire et relire ce livre fait évoluer les connaissances et les nouvelles formules . Ce sera 6 étoiles quand il sera édité en français.
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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.5 étoiles sur 5 130 commentaires
4 internautes sur 4 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Would have been better off googling all the words in the index. 22 février 2016
Par Dale - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I almost stopped reading this book at the 40% mark. I guess I am ultimately glad I pushed through to the end. However, this book struck me as thrown together quickly without a lot of thought by someone who did not fully understand the information he was trying to convey or could not contemplate a clear way to discuss it. That may not be the case, but that is how it reads and it is very unpleasant.

The flow of the discussion within chapters, particularly in the first few chapters, is jumbled. The discussion moves back and forth in time and across geographic regions without any obvious logical direction. In fact, certain chapters altogether seem to be out of place. For instance, the author places a section describing all the detail of hop characteristics after the section in which he refers to these not-yet-described-in-detail characteristics. Similarly, the author's choices regarding when to define technical language seems to be completely random. Sometimes he will use language that clearly needs to be defined, but wait till several pages, or a chapter, later to define it. Or he simply will not define it at all, you can never be sure. Its also quite frustrating when he switches from a name to an acronym without the obligatory parenthetical. Finally, the random blurbs about various different topics thrown in the middle of other discussions are also quite jarring. Those oddly placed blurbs only further establish an image of this book getting thrown together thoughtlessly at the last-minute.

This book has some good information in it and I learned some things. That said, I would have probably been better off forgetting the substance of the book altogether and simply googling all the words in the index.
29 internautes sur 32 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Great for the Hop Hugger, Little Use to the Hop Brewer 14 janvier 2014
Par J.S. Knapp - Publié sur Amazon.com
Format: Broché Achat vérifié
As a homebrewer, I have discovered my true love in the dedicated creation of a beer recipe. I am content spending hours researching a style, then researching the ingredients relevant to that style, and lastly the brewing techniques necessarily to pay homage to that style.

Ray Daniels writes an excellent book in which a very systematic and scientific approach is taken to determine the ingredients of a recipe. However, he tends to hurry over the hops section, merely suggesting a "family" of hops to choose from and a final bitterness to aim for. And so I turned to this book with the intention of filling in the blanks.

The truth is, anyone can brew a bitter beer. Toss in a ridiculous amount of relatively expensive brewing hops, and pretty much anyone can appease a non-educated, untrained individual who fancies himself a "hop head."

Find someone however who understands the intricate nuances in a beer such as Heady Topper, or Pliny the Younger, and suddenly a "butt load of hops" doesn't work anymore.

The biggest challenge really lies beyond the ":30" timer. A lot of what the brewer does in relation to hops rests not only in the last 30 minutes of the boil, but in the precious days and potentially months between the time the heat is shut off, and the cap is popped off.

I turned to "For the Love of Hops", hoping for critical information on the nitty gritty details of flavoring with hops - should one use more for less time, or less for more time? How much dry-hopping is necessary? What are rules of thumb for duration and quantity? And how about some better information on the hop varities besides "citrusy and piney"?

Unfortunately, FTLOH did little to aid me in this quest. Some of the poorly-received 3-star reviews on Amazon actually hit the nail on the head quite well. Sad to see "fanboyism" take place with a brewing book.

Hieronymus's writing is quite difficult to follow, and knowledge useful for a brewer is sporatic at best. Most disappointing in my opinion was the chapter on dry-hopping. Arguable one of the most signifcant steps to adding hop character to a beer, we're given 19 pages of text containing a myriad of stories from various brewers on the topic, none of which relate even the slightest to the modern homebrewer. There is extremely little guidance on the practice, and even fewer suggestions on how one should perform the method, especially on a smaller, at-home scale. The most useful piece of knowledge I absorbed from the entire chapter was on page 216: "New Belgium found that ceiling [for volume of added dry hops] at 35 kilograms in 100 hectoliters (comparable to about nine-tenths of a pound per barrel." There you have it. I may have just saved you $15 bucks...

Even his chapter on hop varities, titled "The Hop Store" provides little more knowledge of use than is available on nearly any brewing-focused website or application. Each hop variety is given a one-sentence historical reference - honestly useless to the homebrewer - and SOMETIMES a few words describing it's flavor and/or aroma. Sometimes we get little more than "Relatively neutral, but English, character." It then gives a range of acid ranges, which can be found on the label of any packaged hop product at a brewing supply store. On two pages of the book I found a gorgeous "spider chart" that shows a variety of hop as well as a dodecagon with flavor perceptions ranging from "sweet fruits" to "citrus." It turns out that these charts are the entire content of a publication called "The Hop Aroma Compendium" - a 2-volume series which I suspect presents far more value than "For the Love of Hops" and can be yours today for the at-a-bargain price of $237 dollars US... (You won't find it on Amazon - I already looked...)

In closing, "For the Love of Hops" is written by a hop-lover who wanted to share his stories and experiences in the world of brewing, and that's great if you're looking for a trip through history and would like to hear some stories from big-name breweries such as Sierra Nevada, Russian River, and Samuel Adams. If however you're looking to improve your own brewing abilities by learning more about the potential and power of the almighty Humulus Lupulus, I'm afraid you'll have to continue your search elsewhere.
5.0 étoiles sur 5 Technical, but readable 25 avril 2017
Par lori from va - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I came away from this book with a greater understanding of hops - how to use them and some of what is possible. I found if more readable and more useable than the Water book in the same series, but that may be because I am new to brewing and don't see myself growing out of small batches made for myself and a few friends.
4.0 étoiles sur 5 A good read to learn about hops 23 juin 2016
Par SweetReviews - Publié sur Amazon.com
Format: Broché Achat vérifié
While some might expect a similar read to YEAST, the reality is hops and yeast are utilized differently in brewing, and the type of practical advice for these two very different ingredients is also going to vary quite a bit.

While yeast is an actual living organism, and can be manipulated quite a bit, the variability with hops is primarily accomplished through horticulture. This book does a nice job providing a background on where hops come from, lineage of various varieties, and overall just smartens the reader on what hops are. The practical knowledge gained from this reading is through familiarity. If you used a certain hop, and aware of its characteristics, you can glean information about other hops by seeing how they are related. I agree with other reviewers that YEAST has a lot more hands-on advice, though.
4.0 étoiles sur 5 Not bad 16 avril 2017
Par James Chambers - Publié sur Amazon.com
Format: Broché Achat vérifié
Good book. Some good info about how breweries use hops, which was interesting. It tells how much lagunitas, stone, and new Belgium dry hop. Not the best book I've read cuz I got bored a bit by it. Some interesting recipes that lays out grist percentages and hops. One is an 'Indian Brown ale' by Sam calgione which looked kinda cool
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